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Recipe courtesy of George Stella

Show: Low Carb and Lovin' It

Episode: Souper Soups

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Total:: 23 min
Prep:: 15 min
Cook:: 8 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Ingredients

8 ounces Montrachet goat cheese, cut into 4 equal-sized rounds
4 large outer-leaves radicchio
3 medium-sized Portobello mushroom caps, stems and gills removed
2 tablespoons olive oil, plus more for the cheese
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
2 tablespoons sherry or red wine vinegar
7 ounces mesclun lettuce mix (about 3 cups)
1/4 cup roasted red pepper strips
1/4 cup shelled walnut halves
1 lemon, cut into wedges

Directions

Preheat an outdoor grill or cast-iron grill pan to medium-high.

Working on baking sheet, wrap each round of cheese in a radicchio leaf like an egg roll, and pinch them a little to help it keep their shape. Arrange them on 1 side of the baking sheet.

Place the mushroom caps on the other side of the baking sheet; drizzle with the olive oil, and season with salt and pepper. Grill the mushrooms until tender and juicy, turning once, about 6 minutes. Next, lightly drizzle the wrapped goat cheese with oil and grill until slightly charred and warm, turning occasionally, about 1 minute. Immediately remove and slice in half on the diagonal.

Slice the grilled mushroom caps into strips and add them to a bowl with the lemon juice and sherry wine vinegar. Toss to combine.

In a bowl, toss the lettuce mix with the mushrooms and arrange in 4 bowls. Arrange 2 goat cheese halves in the center of each. Sprinkle each salad with red pepper and walnuts, and serve garnished with lemon wedges.

My Private Notes

Name: Grilled Portobello and Montrachet Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H23M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 8 ounces Montrachet goat cheese, cut into 4 equal-sized rounds; 4 large outer-leaves radicchio; 3 medium-sized Portobello mushroom caps, stems and gills removed; 2 tablespoons olive oil, plus more for the cheese; 1/2 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; 2 tablespoons fresh lemon juice; 2 tablespoons sherry or red wine vinegar; 7 ounces mesclun lettuce mix (about 3 cups); 1/4 cup roasted red pepper strips; 1/4 cup shelled walnut halves; 1 lemon, cut into wedges